Beef Stir Fry Noodles
- Very quick and easy to make - in just one wok pan
- Full of vitamins and richness
- Instead of beef, feel free to use chicken or prawns
- Use seasonal vegetables that you love, and that can be prepared quickly in a wok pan
- Great midweek lunch that feeds a crowd - everyone will love it
Ingredients for Beef Stir Fry Noodles
The ingredients that we will need are beef, vegetables, egg noodles, eggs, and a soy sauce mixture. There's a lot of freedom in this recipe. So feel free to use any vegetable you love or substitute beef with chicken, prawns, or even tofu. Here are the ingredients that we will need for the sauce, and that are super important.
Soy sauce - Use light soy sauce of your choice. The dark ones can be overpowering; it's best to avoid them in this recipe.
Chinese cooking wine (Shaoxing wine) - Chinese cooking wine or Shaoxing wine is very aromatic and delicious, but it's impossible to get here in Slovenia. We bought it in Chinatown when we were in New York. However, if you live in a big city or if you plan on visiting it in the nearby future, we encourage you to buy it and give it a try. If you can find it, substitute it with soy sauce.
Tamarind paste - Adds a beautiful sour and sweet flavor to the dish and takes it to a whole other level. If you can't find it or don't have it at home, leave it out.
Oyster sauce - For an extra umami flavor, add oyster sauce. It brings so much richness to the dish.
How to make Beef Stir Fry Noodles (recipe video)
Watch this quick video to see how to make the best beef stir fry noodles, it's so easy.
Try these Asian inspired dishes too
METHOD
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prepare the noodles and vegetables
Add the egg noodles to a bowl. Cover with boiling water and set aside for 5 - 8 minutes. Finely chop the chili, garlic, and ginger. Cut the onion, carrots, and bell pepper on thin strips. Cut the spring onions and cabbage diagonally on smaller pieces.
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prepare the soy mixture and fry the eggs
In a small bowl stir to combine light soy sauce, Chinese cooking wine (or more soy sauce), sugar, tamarind paste, Oyster sauce, and lime juice. Set aside until needed. Place a large wok pan over high heat. When the wok pan is hot, add sesame seed oil. Crack in the eggs and pan-fry them for 30 seconds, then start stirring using a spoon, to get dry scrambled eggs, cook for another 30 - 60 seconds until golden brown. Transfer the scrambled eggs to a bowl and clean the wok pan using paper towels.
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cook the steak
Place the wok pan on high heat. Pat dry the sirloin steak and cut in on thin strips. Add two tablespoons of sesame oil to the wok pan along with the steak. The wok pan is very hot, so be careful. Cook the steak for 1 minute, then stir and cook for another 60-90 seconds or until golden-brown and tender. Remove the steak from the wok pan to a plate.
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serve
Now add the onion, chili, garlic, ginger, bell pepper, and broccoli florets to the pan. While occasionally stirring, cook the vegetables for 1 - 2 minutes over high heat. Add the soy sauce mixture, stir and cook for another 60 seconds, for the sauce to thicken. Add the drained egg noodles, spring onions, kale, and cooked steak. Stir well and remove from the heat. In the end, add the pan-fried egg and sesame seeds. Toss well, divide between plates and serve with a lime wedge and sprinkle with sesame seeds and chopped spring onion.
